Desarrollo y evaluación de una bebida hipocalorica apta para diabéticos a base de zumo de jícama (Smallanthus sonchifolius).

Abstract

A low-calorie drink suitable for diabetics based jicama juice (Smallanthus sonchifolious) "Sweet Jicanero" was developed. The research was carried out in the laboratories of the Faculty of Natural Resources of the Escuela Superior Politècnica de Chimborazo. Three different formulas were developed: jicama juice, infusion of Jamaica and infusion of stevia (F1: 70%, 27% and 3%; F2: 75%,20%, 5%;F3: 60%,35%,5%) respectively, 240 ml of experimental unit was used; and proximal and complementary analysis of the raw material and final product was made, optimum pasteurization conditions were established and acceptability of the formulations are determined using a organoletic test (hedonic scale), besides the antioxidant effect of sulfite sodium and ascorbic acid was assessed. For the statistical analysis of the data we used ANOVA and Tukey test at 95%. According to the acceptance test applied to 76 diabetes of the groups of diabetes Hospital Provincial General Docente Riobamba and Instituto Ecuatoriano de Seguridad Social of Riobamba. The most accepted formula is F2 (75% jicama juice, 20% infusion of jamaica and 5% infusion of stevia) of witch nutritional composition is: 0.829% ashes; 0.185% fiber; 0.17% fat; 0.764% protein; 6.21% of total sugar; 5.06% reducing sugars Calcium 166 mg and 3.35 mg of iron. In the stability study the best antioxidant was sodium sulfite which preserved the organoleptic, physical, chemical and microbiological characteristics of the product for 40 days, ensuring the quality and safety of this. The jicama juice drink contributes a caloric value of 29 kJ per portion (240 ml) so we conclude that it is an alternative low-calorie drink for hydration for sportsmen and diabetics.